TITLE:
Assessment of dairy products consumed on the Arakmarket as determined by heavy metal residues
AUTHORS:
Mohammad Rezaei, Hajar Akbari Dastjerdi, Hassan Jafari, Ali Farahi, Arman Shahabi, Hossein Javdani, Hossein Teimoory, Mohammad Yahyaei, Ali Akbar Malekirad
KEYWORDS:
Heavy Metals; Milk; Cheese; Yogurt; Food Safety; ICP
JOURNAL NAME:
Health,
Vol.6 No.5,
February
21,
2014
ABSTRACT: Dairy products are nutritious drink and can play a significant part in a healthy diet. The safety of dairy products decreases with increasing concentration of toxic compounds and environmental pollutants (especially heavy metals). In the present study, the contamination of Al, Sn, As, Cd, Hg and Pb in dairy products (pasteurized milk, yogurt, yogurt drink, cheese) consumed in Arak, Iran, 2013 was evaluated using inductively coupled plasma mass spectrometry (ICP-SFMS) method. To meet the aim, 60 samples of 5 different brands, consisting of pasteurized milk, yogurt, yogurt drink, cheese (n = 15) were selected and analyzed for heavy metals content. 100% of the samples were positive regarding the total average and range concentration of Al, Sn, As, Cd, Hg and Pb in dairy products was 168.25 ± 92.2 (30.6 - 356.5), 5.9 ± 4 (1.1 - 16), 3.2 ± 1.95 (0.4 - 8.1), 4.55 ± 2.6 (0.6 - 10.6), 23.15 ± 10.4 (6.8 - 50.2) and 15.4 ± 8.53 (3.1 - 40.2) μg/kg, respectively. 28.3% (17 of 60 samples) of dairy products samples had lead (Pb) greater than EU limit and national Iranian standard (20 μg/kg). Statistical analysis indicated except about As in pasteurized milk and cheese there was no significant difference between products in terms of heavy metals content.